Low Fat Molho de Tomate
Elevate your culinary repertoire with this luscious yet guilt-free Low Fat Molho de Tomate recipe, a light and healthy take on the classic tomato sauce. Made with vibrant fresh tomatoes, a hint of carrot for natural sweetness, and aromatic herbs like basil and bay leaf, this sauce is brimming with rich Mediterranean flavors. The secret to its creamy texture lies in a low-fat cooking method using minimal olive oil, paired with slow simmering to deepen the flavor. Perfect as a topping for pasta or a base for pizza, this gluten-free, vegan-friendly recipe is a versatile kitchen staple that can be whipped up in under an hour. Say goodbye to processed sauces and hello to wholesome homemade goodness!
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Recipe Information
Ingredients
- 1000 grams fresh tomatoes
- 2 tablespoons tomato paste
- 1 medium onion
- 3 units garlic cloves
- 1 tablespoon olive oil
- 1 small carrot
- 1 unit bay leaf
- 5 fresh basil leaves
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup water
Instructions
Start by blanching the tomatoes: boil a pot of water and prepare an ice bath. Make a small 'X' on the bottom of each tomato and place them in the boiling water for about 1 minute. Transfer immediately to the ice bath to cool.
Once cooled, peel the tomatoes and chop them roughly.
Dice the onion and mince the garlic cloves. Grate the carrot finely.
In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until soft, approximately 5 minutes.
Add the minced garlic and grated carrot to the pan. Cook for another 2 minutes, until the garlic is fragrant.
Introduce the chopped tomatoes and tomato paste to the saucepan. Stir well to combine.
Add the bay leaf, fresh basil leaves, sugar, salt, and black pepper. Stir the ingredients together.
Pour in the cup of water and bring the mixture to a simmer. Lower the heat and let it cook uncovered for about 40 minutes, stirring occasionally, until the sauce thickens.
Remove the bay leaf from the sauce. If you prefer a smoother texture, use an immersion blender to purée the sauce directly in the pot, or blend in batches with a stand blender.
Taste the sauce and adjust seasoning if necessary. Serve immediately with your choice of pasta or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 43.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 3126 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
